Instructions: Slice the flesh from each side of the flat mango stone.

Remove the peel and cut the flesh in cubes. Try and remove as much flesh as possible from around the stone then peel and cube this too.

Using a teaspoon scoop the seeds and flesh from the passion fruit into a bowl then mix with the yoghurt and cream.

Put an equal quantity of the mango in each glass then fill with the yoghurt mixture. Chill for up to 8 hours.

An hour or so before serving sprinkle with sugar and return to the fridge until ready to serve.

You will need 6 stemmed glasses or small deepish dishes. Very easy to make and unusually both rich and refreshing to eat. This dessert is better when made ahead as it allows the flavours of mango and passion fruit to develop in the cream and yoghurt and the dark sugar topping has time to liquify and sweeten each spoonful as you eat.

Serves 6

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